VISCOSITY OF AN INTERMEDIATE MOISTURE DOUGH
作者:
NANCY WARNER CERVONE,
JUDSON M. HARPER,
期刊:
Journal of Food Process Engineering
(WILEY Available online 1978)
卷期:
Volume 2,
issue 1
页码: 83-95
ISSN:0145-8876
年代: 1978
DOI:10.1111/j.1745-4530.1978.tb00196.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
ABSTRACTA simple model was used to correlate extrusion dough viscosities with moisture, temperature and shear rate. The parameters were fit to the model for a pregelatinized corn flour dough. The effect of two additives, sodium stearoyl‐2‐tactylate and a diacetyltartaric acid ester of monoglycerides, were also explored using the pregelatinized corn flour system. Moisture, extrusion temperature and sodium stearoyl‐2‐lactylate levels were correlated to the viscosity of the pregelatinized corn flou
点击下载:
PDF
(509KB)
返 回